Chatti Pathiri Recipe
Chatti Pathiri is a layered pastry made in the Northern Malabar region of Kerala. It can have both sweet and savoury variations. The dish is very similar to Italian lasagne in appearance, but Tortillas are prepared instead of pasta here. For savoury filling, refer to Chicken Chatti Pathiri recipe. In this recipe, I have used a sweet filling consisting of cashew nuts (kaju) and raisins (kishmish), seasoned with cardamom powder (elaichi). As a variation, sweetened beaten eggs can also be added with nuts to make the filling, as they give a dense flavour. For the tortilla batter, I have combined all- purpose flour (maida) and wheat flour (gehu ka atta) in equal proportions. The dough obtained should have soft texture and it should be easy to work with. This dough is then rolled into thin tortillas and cooked for a while. For the stuffing, along with the cashew nuts and raisins, coconut flakes (nariyal ka chura) and poppy seeds (khuskhus) have also been used. The coconut flakes bring a crunchy element to the dish. Poppy seeds are considered essential ingredients in Malabar cuisine and enhance the authenticity of any dish. The tortillas are then dipped into a beaten raw egg mixture and cooked in a hot non-stick pan. The layering of the tortillas should be carried out carefully, with one tortilla forming the base, topped with the filling, which is again topped with another tortilla. The dish is stacked one on top of other until all the tortillas finish. It should be cooked carefully on low flame. The dish can be cut into small pieces and served.
If you are looking for more Kerela dessert do check Mutta Pola (Carrot Cake), NinthraPazahm (banana) Pradhaman, Paal payasam.
How to make Chatti Pathiri Recipe
Ingredients |
|
For dough |
|
| All purpose flour | ½ cup |
| Wheat flour (gehu ka aata) | ½ cup |
| Oil | 2 table spoons |
| Salt | ¼ tea spoon |
For stuffing |
|
| Cashew nuts (kaju), chopped | ¼ cup |
| Raisins (kismis) | ½ cup |
| Coconut flakes (nariyel ka chura) | ¼ cup |
| Poppy seeds (khuskhus) | 4 table spoons |
| Sugar powder (bura) | 6-7Â table spoons |
| Rose water (gulab jal) | 2 table spoons |
| Cardamom powder (elaichi powder) | ½ tea spoon |
| Clarified butter (ghee) | 4 table spoons |
Other ingredients |
|
| Egg (anda) | 4 |
| Vegetable oil | 4-5table spoon |
Method
For Tortillas
- 1. In a bowl mix all purpose flour, wheat flour, oil, salt and enough water to make a soft and smooth dough.
- 2. Divide it into five equal part and each piece roll into a ball
- 3. With the help of rolling pin make very thin tortillas
- 4. Cook these in a pan for few seconds (take out before turning brown).
For Stuffing
- 1. Heat two table spoons of clarified butter in a pan.
- 2. Add raisins and fry it for 2 minutes and then remove it from flame.
- 3. Add chopped cashew nuts, poppy seeds and coconut flakes in it. Roast it for 4-5 minutes.
- 4. Now add the fried raisins and turn of the fire and let it cool.
- 5. Once it becomes cool add half of the sugar powder and mix it well.
To Proceed
- 1. Take eggs in a bowl; add two table spoons of sugar and rose essence in it.
- 2. Heat a non stick pan and grease it with little oil.
- 3. Dip one tortilla in egg and place this in greased hot non-stick pan.
- 4. Add 2 table spoons of stuffing on above this and spread nicely.
- 5. On top of it, place one more tortilla dipped in egg.
- 6. Again add meat mixture on it and do the same as above.
- 7. Repeat it until the tortilla finish.
- 8. Pour remaining egg on top of it and garnish the top with the prepared stuffing mixture.
- 9. Pour oil on top and sides and let it cook covered on very low flame.
- 10. It will take 30- 35 minutes to cook completely.
- 11. Once done put the flame off and cut it into pieces and serve.
- Recipe Type : Desserts, Desserts, Indian sweets, Kerala, Regional
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